Last Monday I made this stew. I hesitated between cover with puff pastry or mashed potatoes. Puff pastry can be a bit powerful. Especially in combination with creamy sauce. The solution: a lighter sauce with white wine.
Opinions were divided. I was very pleased with the light sauce, my messmate missed the cream.
Ingredients:
| Cooking time 40 minutes | 2-3 people |
Organic chicken • 1-2 • butter for frying • 1 leek • 250 g mushrooms • 1 carrot • 1 clove garlic • 1 tablespoon butter • 1 tablespoon flour • 200 ml white wine • 1 tbsp (Zaandam) mustard • Salt and pepper • 4 slices of puff pastry
Preparation:
Cut the chicken into cubes, sliced leeks, mushrooms and carrot sliced into strips. Cut the garlic small. Preheat the oven to 225 ° C.
Bake the diced chicken breast brown in a little butter. Add the leeks, mushrooms, carrot and garlic. Bake the vegetables a few minutes. Remove from heat.
Melt 1 tablespoon butter in a saucepan. Add the flour and stir with a whisk smooth. Little by little, stirring, pour the white wine. Cook up a (slightly) thick sauce. Season with mustard, pepper and salt.
Pour the sauce over the chicken and vegetables and mix. Add any additional salt and pepper. Spoon the mixture into a baking dish. Cover the dish with puff pastry. Bake 20 minutes in the oven until golden brown roof.